Crispy Potato Stacks
Crispy potato stacks are an elegant yet simple side dish that turns everyday potatoes into something special. Thin slices of seasoned potatoes are layered in a muffin tin, baked until tender, then broiled for a golden crisp finish. With fragrant herbs, olive oil, and Parmesan cheese, these stacks offer rich flavor without being heavy.
They make an excellent option for holiday meals, dinner parties, or even alongside a weeknight entrée when you want something a little more impressive than basic roasted potatoes.
Why This Recipe Works
- A lighter twist on classic gratin-style potatoes, made without cream.
- Simple everyday ingredients transformed into a sophisticated presentation.
- Crispy edges with tender centers thanks to thin slicing and muffin-pan baking.
- Easy to make ahead and reheat with great results.
Ingredients
- 2 pounds russet potatoes, peeled
- 1/4 cup extra-virgin olive oil
- 1 tablespoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 cup grated Parmesan cheese, divided
- Additional salt, to taste
- 2 tablespoons finely minced fresh chives, for serving
Instructions
- Prep the Oven and Pan
Preheat the oven to 400°F (200°C). Lightly brush a standard 12-cup muffin tin with olive oil. - Prepare the Seasoning Mixture
In a large bowl, combine the olive oil, thyme, rosemary, garlic, paprika, and kosher salt. - Slice the Potatoes
Using a mandoline (recommended for uniform thin slices) or a sharp knife, slice the potatoes into 1/8-inch thickness. - Coat the Potatoes
Add the sliced potatoes to the bowl and toss until fully coated in the seasoning mixture. Use your hands to ensure each slice is evenly coated. Add 1/4 cup Parmesan and toss again. - Assemble the Stacks
Divide the potato slices evenly among the muffin cups, stacking tightly to the top. The potatoes will shrink as they bake. - Bake
Bake on the middle rack for 30 minutes. Test using a small knife; if the centers are still firm, continue baking for an additional 10 to 15 minutes. - Finish Under the Broiler
Remove the pan from the oven. Sprinkle the remaining 1/4 cup Parmesan over the tops. Broil on the top rack for 3 to 5 minutes until golden and crisp. Watch closely to avoid burning. - Cool and Serve
Allow the stacks to rest for 5 to 10 minutes. Loosen each stack carefully using a small knife or offset spatula. Serve warm, sprinkled with fresh chives and a light pinch of salt.
Tips for Success
- Use Russet Potatoes: Their low moisture level helps the stacks crisp properly.
- Thin, Even Slicing Is Key: A mandoline helps ensure consistent cooking.
- Mild Olive Oil Works Best: It enhances flavor without overpowering the herbs.
- Coat by Hand: This ensures every slice gets seasoning and cheese.
Make It Your Own
- Swap Parmesan for Pecorino, Grana Padano, or a combination of cheeses.
- Use oregano instead of rosemary and thyme for a different herb profile.
- Add a sprinkle of Gruyère or cheddar before broiling for a melty finish.
Make Ahead Instructions
Bake stacks for 15 minutes, then cool completely and refrigerate overnight. Before serving, let them come to room temperature and resume baking until tender, then finish under the broiler.
What to Serve with Crispy Potato Stacks
These stacks pair wonderfully with roasted chicken, grilled steak, lamb, seafood, or vegetarian mains. They also work well as part of a holiday or celebratory spread.